Soften butter, beat in the sugar until creamy. Stir in the pumpkin, spice and beaten egg, mixing thoroughly. Sift together flour and salt and mix in. Add the milk, mix to a soft dough and then turn out onto a lightly floured surface. Pat or roll out to 3/4 inch thick, cut into rounds with a 2 inch cutter, flouring it each time you cut. Arrange scones on a lightly greased oven tray, brush tops with milk and bake in a hot oven about 15 minutes or until browned.

Line a baking sheet with foil. Draw a 23cm circle on the foil.
In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form.

Gradually beat in sugar, 2 tbsp at a time, beating well after each addition and continue beating until stiff, glossy peaks form.

Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.Use a small spatula to forms little peaks around edge of pavlova.Use a small spatula to forms little peaks around edge of pavlova.

Bake in preheated oven at 120°C for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch.
Turn off heat and allow to cool with door propped open.
Pavlova can be stored in cool, airtight container for several days.

Spread whipped cream in centre of shell and top with fresh fruit. Chill until serving time.

Cooking Time for This Yummy Aussie Treat is approx. 30 Minutes with 15 Minutes Prep Time.

Main Ingredients (for lamingtons that serve 15)

Melted butter to grease the pan

75g (1/2 cup) self-raising flour

75g (1/2 cup) plain flour

70g (1/2 cup) cornflour

6 eggs at room temperature

215g (1 cup) caster sugar

1 tablespoon boiling water

170g (2 cups) desiccated coconut

Chocolate Icing Ingredients

300g (2 cups) icing sugar mixture

35g (1/3 cup) cocoa powder

60ml (1/4 cup) milk

60ml (1/4 cup) boiling water

Cooking Method

Preheat your oven to 160°C. Brush a 20 x 30cm lamington pan with melted butter to lightly grease. Line the base and sides of the tray with nonstick baking paper, allowing it to overhang a little.

Sift the combined flours together into a large bowl – repeat this twice.

Use an electric beater to whisk the eggs in a large, dry bowl until thick and pale. Gradually add the sugar, 1 tablespoon at a time, whisking well each time until mixture is thick and sugar dissolves.

Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl and use a large metal spoon to gently fold until just combined. Pour the mixture into the prepared pan and use the back of a spoon to smooth the surface.

Bake in your oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the cake onto a wire rack, cover with a clean tea towel and set it aside overnight to cool.

Trim the edges off the cake and cut it into 15 squares.

To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until it’s smooth.

Spread the desiccated coconut over a plate. Use two forks to dip one cake square into the warm icing to evenly coat and then allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack.

Repeat this method with the remaining cake squares in the icing and coconut and then set aside for 1 hour or until the icing sets.